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After a nearly two-month nationwide lockdown, the US economy is finally starting to open up. As of today, all 50 states are at least partially open. If you stepped outside this recent Memorial Day weekend or watched internet footage of celebrations, you would think that people forgot that a pandemic even exists–throngs gathered in public places, many ignoring social distancing and facial covering guidelines. The fact of the matter is, no matter how eager people are for things to get back to normal, things are still not normal. COVID-19 has claimed the lives of over 100,000 people in the United…

We asked some of our Synergy consultants about the new favorite ingredients they’ve discovered and used lately. Check these out for inspiration: “I’ve been enjoying espelette pepper recently. The smoky, sweet, and slightly spicy flavor gives a new dimension to roasted meats and fish.” Dean Small, Founder & Managing Partner “I really enjoy experimenting with…

With customer interest in global cuisines continuing to grow, restaurants are constantly challenged to develop dishes that deliver enticing combinations of flavors from across the globe. At the same time, menu trends like spicy condiments and superfoods are riding strong. By merging these trends with new players on the ingredient scene, restaurants can ride the…

A foodservice operator must always be on top of how to keep things innovative, fresh, and on-trend at their restaurant. A way to do this is to experiment with different ingredients to develop novel flavors and, in turn, memorable dishes that keep guests coming back for more. In the Synergy Test Kitchen, our chefs often incorporate…

For a very long time, there existed a clear divide between running a Catering business and running a Restaurant. Fulfilling large, off-premise food orders was its own niche in the food industry, kept entirely separate from in-house food service. Yet as the restaurant industry evolves, there has been a spike the wonderful idea that is…

A CA senator has proposed strict rules on employee’s schedules. The new bill states that employee schedules must be posted seven days in advance of the shift. Also, the schedule must be made for a minimum of 21 days. Any changes within seven days would require a“modification” pay of $50 per day. The penalty for…

As we wave goodbye to the ‘10s, foodservice news is chock full of food and restaurant trend predictions for the coming decade. For our last newsletter of the year, we wanted to highlight some of the great dishes and concepts that inspired us during our Discovery tours across the country. Some of these locations just…